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EP2534956A1 - Procédé de bouillon sous forme de cube - Google Patents

Procédé de bouillon sous forme de cube Download PDF

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Publication number
EP2534956A1
EP2534956A1 EP11170231A EP11170231A EP2534956A1 EP 2534956 A1 EP2534956 A1 EP 2534956A1 EP 11170231 A EP11170231 A EP 11170231A EP 11170231 A EP11170231 A EP 11170231A EP 2534956 A1 EP2534956 A1 EP 2534956A1
Authority
EP
European Patent Office
Prior art keywords
tablet
layer
herbs
bouillon
fat
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP11170231A
Other languages
German (de)
English (en)
Inventor
Caroline Schroeder
José KRAUCH
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Nestec SA
Original Assignee
Nestec SA
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Nestec SA filed Critical Nestec SA
Priority to EP11170231A priority Critical patent/EP2534956A1/fr
Priority to PH1/2013/502539A priority patent/PH12013502539A1/en
Priority to CN201280029504.5A priority patent/CN103607909A/zh
Priority to AU2012269277A priority patent/AU2012269277A1/en
Priority to CA2838887A priority patent/CA2838887C/fr
Priority to MYPI2013702393A priority patent/MY164950A/en
Priority to EP12725376.3A priority patent/EP2720558B1/fr
Priority to BR112013031993-3A priority patent/BR112013031993B1/pt
Priority to NZ618699A priority patent/NZ618699B2/en
Priority to PCT/EP2012/060193 priority patent/WO2012171801A1/fr
Priority to RU2014101147/13A priority patent/RU2597228C2/ru
Priority to MX2013014890A priority patent/MX347261B/es
Priority to UAA201400296A priority patent/UA114089C2/uk
Priority to US14/126,655 priority patent/US20140120222A1/en
Priority to JP2014515126A priority patent/JP2014516573A/ja
Priority to ES12725376.3T priority patent/ES2632416T3/es
Priority to SG2013091285A priority patent/SG195380A1/en
Publication of EP2534956A1 publication Critical patent/EP2534956A1/fr
Priority to IL229883A priority patent/IL229883A/en
Priority to CL2013003585A priority patent/CL2013003585A1/es
Priority to CO13295629A priority patent/CO6831990A2/es
Priority to ZA2014/00326A priority patent/ZA201400326B/en
Withdrawn legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A23L23/10—Soup concentrates, e.g. powders or cakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/20—Agglomerating; Granulating; Tabletting
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/20—Agglomerating; Granulating; Tabletting
    • A23P10/28—Tabletting; Making food bars by compression of a dry powdered mixture

Definitions

  • This invention relates to a process for preparing a bouillon tablet having two or more layers and to the bouillon tablet prepared by the process.
  • the invention relates to a process that uses a double-punch press for preparing bouillon tablets.
  • Cooking aids in the form of bouillon concentrates are well known and are commonly used to impart flavor and aroma to dishes.
  • Such cooking aids usually contain fat (or oil), thickeners (e.g. starch-based thickeners or gums), salt, flavorings, sugars, taste enhancers (e.g. monosodium glutamate, ribonucleotides), spices, fillers (e.g. maltodextrins), herbs, and/or vegetable pieces.
  • cookings aids can be manufactured in a variety of shapes, consistencies and sizes, including tablets, cubes, pills and powders. They may be in liquid, solid or pasty form.
  • Hard bouillons are made of a mass typically containing fat in the range of 1-20% and a crystalline fraction in the range of 40-60%.
  • the mass has a consistency which makes it free flowing and pressable using tablet presses, such as presses of the Bonals type. These presses usually apply forces up to 1 kN.
  • Soft bouillons usually contain higher amounts of fats or oils (typically between 18-25%), which results in a pasty consistency of the mass.
  • equipment designed to form, dose and pack a pasty mass is needed. For example, dosing and wrapping machines of the Corrazza or Benhill type are generally used for forming soft bouillon tablets and other products with similar consistency, such as butter or cheese.
  • Solid bouillons are traditionally produced by mixing one or more of the above mentioned ingredients to form a single mass and then pressing, extruding, compacting or casting the mass for form the bouillon of the desired shape. During this process, the ingredients are subjected to high levels of mechanical stress. This can be a problem for bouillons that include garnishes, herbs, spices and vegetable pieces. The severe mechanical stresses during mixing and shaping often result in disintegration of such ingredients leading to poor visual appeal after dissolution of the bouillon in water.
  • EP 888723 discloses a culinary cooking aid in form of a stick or bar, which consists of a core made from salt, monosodium glutamate (MSG) and fat, and a coating comprising visible components such as pieces of vegetables, fruits, and aromatic herbs. These visible components are adhered to the core using a fat or hydrocolloid based binder.
  • the process described follows the standard procedure for preparing a hard or soft bouillon tablet where the core is coated with the binder and the visible components are subsequently added to the bouillon surface.
  • the amount of visible elements which can be incorporated into the cooking aid is limited. Furthermore, such a product is prone to damage after packaging during transport and subsequent handling.
  • WO 2002/069742 discloses a multi-ingredient culinary aid for the preparation of liquid food, comprising at least two partial volumes which can be distinguished by vision or touch.
  • One part can consist of herbs or vegetable pieces, which are bound loosely to the other part which is a pasty bouillon mass.
  • the process described for obtaining such a product consists of the following steps: a) the die of a tablet press is lined with packaging material, b) the vegetable pieces are filled, and c) the pasty bouillon mass is filled on top and the content of the die is compacted.
  • One problem with this approach is that the product, due to weak coherence of its particles, requires equipment which allows direct forming into the packaging material.
  • Some known processes require the dried herbs and vegetable pieces to have an adjusted water content (by moistening) to prevent damage to the herbs during the compacting phase. Examples are described in EP 0326525 , US 3,385,715 and WO 2007/068332 . As a consequence of the adjusted water content, a later drying step is necessary to obtain a stable product. This drying step adds complexity to the production process, and detrimentally affects the organoleptic quality of the herbs and vegetable pieces.
  • EP 0326525 describes a process in which vegetables are freeze dried, rehydrated to 20% moisture, compressed and dried to 3 % moisture.
  • US 3,385,715 discloses compaction of freeze dried vegetables by compression at a moisture content of 5-15%, followed by drying to 3 % moisture.
  • WO 2007/068332 describes a process for obtaining a culinary cooking aid in the form of a solid concentrate, suitable for preparing broths, bouillons, and soups etc.
  • the cooking aid has one or more compressed particles or layers consisting of dry herbs and/or vegetables.
  • Three processes are described, all relying on one common principle: a) pressing herbs and/or vegetable pieces with an adjusted moisture content (5-30% wt) to a compressed particle or layer, b) forming a mixture of bulk ingredients (comprising salt, taste enhancers, sugars, fat, oil, gums, thickeners etc.), c) combining the particles obtained under a) with the mixture of bulk ingredients obtained under b) by forming (preferably pressing), jointly packing or adhering to each other. Premature crumbling during processing is avoided by creating a particle/layer of firmly bound herbs/vegetable matter before combining it with the bulk ingredients.
  • the invention provides a process for preparing a bouillon tablet having two or more layers comprising the steps:
  • the one or more of herbs, garnishes, vegetable pieces, and spices are coated with fat or oil, preferably hydrogenated palm oil.
  • the compression force applied to form the first layer is less than 40%, preferably between 15% and 35%, of the compression force applied to form the tablet in step (c). Further, it is preferred that the compression force applied to form the first layer is 0.1 to 1.5 kN, preferably 0.5 to 1.0 kN, and that the compression force applied to form the tablet in step (c) is 0.8 to 6 kN, preferably 4 to 5 kN.
  • the second layer is preferably 1-35%, typically 1-15%, by weight of the tablet.
  • the mixture comprising one or more of herbs, garnishes, vegetable pieces, and spices has a moisture content below 7% by weight, preferably below 5% by weight.
  • the tablet is formed using a rotary double-punch press, which preferably includes at least one die having a die-bore and the first layer is formed by adding the mixture of two or more of salt, taste enhancer, sugar, and fat (or oil) into the die-bore and applying a compression force.
  • the mixture comprising one or more of herbs, garnishes, vegetable pieces, and spices is then preferably added to the first layer in the die-bore and a compression force applied.
  • the invention provides a bouillon tablet prepared according to the process of the invention.
  • the invention provides the use of a bouillon tablet prepared according to the process of the invention for the preparation of a soup, sauce, bouillon, or gravy, or for use as a seasoning.
  • Figure 1 is a flow diagram of one embodiment of the process of the invention.
  • a process for manufacturing a cooking aid of the hard bouillon type having one or more layers comprising large (e.g. 0.5-5 mm), visually appealing particles, such as dehydrated herbs, garnishes, vegetable particles or spices.
  • the process should allow for the accurate dosing of the herbs/vegetable particles and even layers during manufacturing and in the final product. Furthermore, the process should allow for gentle handling of the herbs/vegetable particles by minimizing the mechanical and osmotic stresses applied to the particles. In particular, the process seeks to achieve increased efficiencies by a higher output per time relative to a conventional single-punch process. It has now been found that the above mentioned benefits and objectives can, at least partially, be achieved by a process suited to the use of a rotary double-punch press.
  • pasty relates to a consistency of a mass which is easily deformable by hand, yet is shape retaining and does not disintegrate or crumble.
  • fat refers to a lipid which is solid at ambient temperatures.
  • oil refers to a lipid which is liquid at ambient temperatures.
  • tablette means a compacted, formed body, which has the shape of a cuboid, cube, spheroid, ball, stick or any non-geometric, irregular shape.
  • vegetable matter is to be understood as visible herbs, spices, vegetable particles with or without coating.
  • taste enhancer refers to any substance, compound or ingredient which is capable of enhancing the taste and aroma perception of taste active ingredients or compounds.
  • the invention relates to a process for preparing a bouillon having two or more layers, comprising the steps:
  • Figure 1 shows the general steps of a typical bouillon tablet manufacturing process of the invention.
  • the mixture of step (a) usually comprises salt, taste enhancer, sugar(s) and fat and/or oil.
  • This mixture typically constitutes the bulk of bouillon tablet ingredients and provides a base for imparting taste, aroma and texture to a dish.
  • the mixture preferably comprises one or more of herbs, spices, flavourings, hydrocolloids, maltodextrin, starches or mixtures thereof.
  • biohydrolysates, colourings, cereal or vegetable flours or fibres and/or creamers may be present.
  • Salt is preferably sodium chloride, but can also comprise other edible salts capable of imparting or enhancing a salty taste perception, such as potassium chloride.
  • the taste enhancer usually comprises salts of glutamic acid, preferably monosodium glutamate (MSG), which can be present as low as intrinsic amounts of MSG from any of the mentioned ingredients. Synergistic effects of MSG with other ingredients, such as the ribonucleotides IMP and GMP, may be utilized for enhancing the taste of the product.
  • Sugars such as glucose or corn syrup, maltodextrines, lactose or saccharose can be used as fillers and to adjust the pressing behaviour of the mass.
  • the type and amount of fat and/or oil depends on the desired attributes of the final product.
  • vegetable fat such as palm fat, with a melting point over 50°C, is used.
  • Other desired product attributes for example a low content of trans-fatty acids, can be obtained by varying the quantity and type of fat having the desired characteristics.
  • the mixture of step (b), contains one or more of herbs, garnishes, vegetable pieces, and spices.
  • Typical herbs or vegetable matter which can be used may be selected from the group of parsley, basil, dill, chives, rosemary, thyme, oregano, tomato, leek, onion, garlic, mushrooms, broccoli, carrot, chillies, bell pepper, sage, and coriander.
  • dried vegetable matter having a water content of 3-6% by weight is used. Air dried or freeze dried vegetable matter may be used. The method of drying is not important.
  • the garnishes may also be of non-plant origin, such as dried meat, dried seafood, or croutons.
  • the fat or oil coating has several additional advantages.
  • the lipid coating supports the migration of fat and/or oil from the bulk material and thus enhances cohesion of the particles. This is not only beneficial to the mechanical stability of the bouillon tablet, but also prevents dust formation and waste during handling and dosing.
  • the fat or oil coating not only forms a protective layer, but also enhances the visual quality of the vegetable matter in terms of colour and shininess.
  • Vegetable fat such as hydrogenated palm oil, which can melt at temperatures higher than 50°C and solidify during mixing, is preferred.
  • the addition of other edible lipids with functional benefits e.g. antioxidant properties, is possible.
  • Coating of the vegetable matter can be effectively achieved by using a drum mixer (e.g. Kreber type), wherein the ingredients are mixed preferably at medium rotation speed. Melted fat and/or oil is sprinkled onto the mixture which is then mixed for a time, preferably less than 30 s.
  • the amount of fat or oil in the mixture is between 5% and 25% by weight. The exact amount added depends on size, form, type (e.g. leafy herbs, florets, dices, slices etc.) and the ratio of the ingredients of the mixture (i.e. the recipe), and is adjusted to ensure sufficient flowability of the mass for subsequent handling and dosing.
  • a rotary double-punch press in the context of this invention generally comprises a rotor rotatably driven about a vertical axis that has a die-plate and upper and lower punches.
  • the punches are guided vertically by guides of the rotor and interact with die holes in the die-plate.
  • At least two compression stations are needed (i.e. pre-compression and main compression) where an upper pressure and a lower pressure are provided by the punches.
  • the punches compress the material contained within the die hole.
  • the lower punch causes the compressed tablet to eject from the die.
  • the tablet is then removed from the die-plate by a stripper in the direction of a discharge chute.
  • a double-punch process offers several advantages over a conventional single-punch process.
  • a double-punch rotary press allows for dosing of the ingredients through separate feeders before different compression stations. This makes it possible to separately handle the masses to be compacted (bouillon mass mixture and vegetable matter/garnishes mixture). As a consequence, gentle handling and dosing of the fragile vegetable matter is possible. Pieces of vegetable matter, i.e. herbs and garnishes, therefore remain intact and undamaged and largely retain their organoleptic qualities throughout the manufacturing process.
  • Another advantage of a double-punch process over a single-punch process is the ability to use a pre-compression step. This enables the first layer to be formed with a flat and even surface and thus a higher accuracy of dosing and manufacturing is achieved. The result is an attractive and smooth interface between the layers, giving a superior visual appearance to the product. Furthermore, the accuracy achieved improves the process control of the dosing step by reducing the variability of dosed amounts. Weight variations and consequently overdosing can be critical, especially when active ingredients, such as vitamins or trace elements are part of the recipe.
  • step (a) of the process the mixture of two or more of salt, taste enhancer, sugar, and fat (or oil), referred to in step (a) of the process, is fed to the first compression station of the press from which it is dosed into the die-bore.
  • the first compression station of the press typically, 5 to 15 g, preferably 8 to 12 g of bulk material may be dosed.
  • a pre-compression step preferably exerting a force of 0.1 to 1.5 kN, more preferably 0.5 to 1.0 kN, is then applied resulting in an even distribution of the bulk material in the die-bore.
  • step (b) of the process The mixture of one or more of herbs, garnishes, vegetable pieces, and spices, referred to in step (b) of the process, is fed to the second compression station, where it is dosed onto the preformed bulk material (the first layer of step (a)).
  • a second (final) compression is applied which, depending on the recipe, may exert a force of 0.8 to 6 kN. Contrary to fat based recipes, oil based recipes usually require higher final compression forces, preferably 4 to 5 kN.
  • the ingredients of the second layer i.e. the herbs, garnishes, vegetable pieces, and spices, are coated with fat or oil.
  • those ingredients from the first layer that have binding properties e.g. fats and oils, can penetrate into the second layer and interact synergistically with the fat or oil coated ingredients of the first layer and effect good cohesion between both layers.
  • the formed tablet is ejected from the die and further processed, e.g. conveyed to a wrapping machine.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Seasonings (AREA)
  • Medicinal Preparation (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
EP11170231A 2011-06-16 2011-06-16 Procédé de bouillon sous forme de cube Withdrawn EP2534956A1 (fr)

Priority Applications (21)

Application Number Priority Date Filing Date Title
EP11170231A EP2534956A1 (fr) 2011-06-16 2011-06-16 Procédé de bouillon sous forme de cube
UAA201400296A UA114089C2 (xx) 2011-06-16 2012-05-30 Спосіб виробництва бульйонної таблетки
MX2013014890A MX347261B (es) 2011-06-16 2012-05-30 Proceso de tableta de caldo.
AU2012269277A AU2012269277A1 (en) 2011-06-16 2012-05-30 Bouillon tablet process
CA2838887A CA2838887C (fr) 2011-06-16 2012-05-30 Procede pour tablette de bouillon
MYPI2013702393A MY164950A (en) 2011-06-16 2012-05-30 Bouillon tablet process
EP12725376.3A EP2720558B1 (fr) 2011-06-16 2012-05-30 Procédé pour tablette de bouillon
BR112013031993-3A BR112013031993B1 (pt) 2011-06-16 2012-05-30 Processo para preparação e uso de tablete de caldo de carne
NZ618699A NZ618699B2 (en) 2011-06-16 2012-05-30 Bouillon tablet process
PCT/EP2012/060193 WO2012171801A1 (fr) 2011-06-16 2012-05-30 Procédé pour tablette de bouillon
US14/126,655 US20140120222A1 (en) 2011-06-16 2012-05-30 Bouillon tablet process
PH1/2013/502539A PH12013502539A1 (en) 2011-06-16 2012-05-30 Bouillon tablet process
CN201280029504.5A CN103607909A (zh) 2011-06-16 2012-05-30 肉汤块方法
RU2014101147/13A RU2597228C2 (ru) 2011-06-16 2012-05-30 Способ получения бульонных таблеток
JP2014515126A JP2014516573A (ja) 2011-06-16 2012-05-30 ブイヨンタブレットプロセス
ES12725376.3T ES2632416T3 (es) 2011-06-16 2012-05-30 Proceso para comprimido de consomé
SG2013091285A SG195380A1 (en) 2011-06-16 2012-05-30 Bouillon tablet process
IL229883A IL229883A (en) 2011-06-16 2013-12-09 Process for making tablet for fresh soup
CL2013003585A CL2013003585A1 (es) 2011-06-16 2013-12-13 Procedimiento para preparar una tableta de caldo que tiene dos o más capas, el cual consiste en las etapas de (a) formar una primera capa de la tableta, (b) formar una segunda capa de la tableta y (c) comprimir las dos capas para formar la tableta.
CO13295629A CO6831990A2 (es) 2011-06-16 2013-12-18 Proceso de tableta de caldo
ZA2014/00326A ZA201400326B (en) 2011-06-16 2014-01-15 Bouillon tablet process

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP11170231A EP2534956A1 (fr) 2011-06-16 2011-06-16 Procédé de bouillon sous forme de cube

Publications (1)

Publication Number Publication Date
EP2534956A1 true EP2534956A1 (fr) 2012-12-19

Family

ID=44477937

Family Applications (2)

Application Number Title Priority Date Filing Date
EP11170231A Withdrawn EP2534956A1 (fr) 2011-06-16 2011-06-16 Procédé de bouillon sous forme de cube
EP12725376.3A Active EP2720558B1 (fr) 2011-06-16 2012-05-30 Procédé pour tablette de bouillon

Family Applications After (1)

Application Number Title Priority Date Filing Date
EP12725376.3A Active EP2720558B1 (fr) 2011-06-16 2012-05-30 Procédé pour tablette de bouillon

Country Status (19)

Country Link
US (1) US20140120222A1 (fr)
EP (2) EP2534956A1 (fr)
JP (1) JP2014516573A (fr)
CN (1) CN103607909A (fr)
AU (1) AU2012269277A1 (fr)
BR (1) BR112013031993B1 (fr)
CA (1) CA2838887C (fr)
CL (1) CL2013003585A1 (fr)
CO (1) CO6831990A2 (fr)
ES (1) ES2632416T3 (fr)
IL (1) IL229883A (fr)
MX (1) MX347261B (fr)
MY (1) MY164950A (fr)
PH (1) PH12013502539A1 (fr)
RU (1) RU2597228C2 (fr)
SG (1) SG195380A1 (fr)
UA (1) UA114089C2 (fr)
WO (1) WO2012171801A1 (fr)
ZA (1) ZA201400326B (fr)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2018077742A1 (fr) * 2016-10-31 2018-05-03 Nestec S.A. Matières grasses de poulet à point de fusion élevé
CN109475159A (zh) * 2016-08-10 2019-03-15 雀巢产品技术援助有限公司 粉状牛肉脂肪
WO2019192960A1 (fr) * 2018-04-06 2019-10-10 Societe Des Produits Nestle S.A. Procédé de préparation d'une poudre de sel-amidon ayant des propriétés de liaison

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU2018355654B2 (en) 2017-10-26 2023-11-16 Societe Des Produits Nestle S.A. Process for the production of a bouillon powder, a bouillon powder and its use
CN108909004A (zh) * 2018-08-22 2018-11-30 温州誉诚包装有限公司 一种破壁饮片加工用干压装置
EP3897221A1 (fr) 2018-12-20 2021-10-27 Unilever IP Holdings B.V. Article alimentaire
MX2021007403A (es) * 2018-12-20 2021-07-15 Unilever Ip Holdings B V Composicion salada.
US12295392B2 (en) * 2018-12-20 2025-05-13 Conopco Inc. Savoury composition
CA3128434A1 (fr) * 2019-02-01 2020-08-06 Societe Des Produits Nestle S.A. Tablette de bouillon

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WO2007104326A1 (fr) * 2006-03-10 2007-09-20 Unilever N.V. Ensemble comprenant un ou plusieurs concentres solides enrobés pour la preparation d'une soupe, d'une sauce ou d'un fond pour une utilisation en tant qu'assaisonnement et son procede de fabrication

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JPWO2002090098A1 (ja) * 2001-05-07 2004-08-19 株式会社菊水製作所 回転式圧縮成型機
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JP2008295380A (ja) * 2007-05-31 2008-12-11 Ikari Super Market:Kk ギャバ含有食品素材およびその製造方法

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Publication number Priority date Publication date Assignee Title
US3385715A (en) 1964-08-31 1968-05-28 Tronchemics Res Inc Process for producing compressed, dehydrated cellular foods
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SG195380A1 (en) 2013-12-30
RU2014101147A (ru) 2015-07-27
UA114089C2 (xx) 2017-04-25
BR112013031993B1 (pt) 2019-07-02
ES2632416T3 (es) 2017-09-13
EP2720558A1 (fr) 2014-04-23
ZA201400326B (en) 2016-09-28
BR112013031993A2 (pt) 2016-12-20
IL229883A (en) 2017-10-31
MY164950A (en) 2018-02-15
NZ618699A (en) 2015-07-31
PH12013502539A1 (en) 2016-06-22
AU2012269277A1 (en) 2014-01-09
CN103607909A (zh) 2014-02-26
CL2013003585A1 (es) 2014-07-11
CO6831990A2 (es) 2014-01-10
CA2838887C (fr) 2019-07-02
CA2838887A1 (fr) 2012-12-20
US20140120222A1 (en) 2014-05-01
EP2720558B1 (fr) 2017-04-19
MX2013014890A (es) 2014-02-17
RU2597228C2 (ru) 2016-09-10
WO2012171801A1 (fr) 2012-12-20
MX347261B (es) 2017-04-20

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